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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Saturday, May 30, 2009

It just seemed so wrong. It was time for spinning class, I was at the gym, but I was carrying a box full of cupcakes. This was an oxymoron in action, and I wasn’t sure the greeters at the front counter would let me enter the facility toting that quantity of simple carbs. I had to do it though because it was my instructor’s birthday. I’ve been attending his spinning classes for almost three years, and he always reminds the class when his birthday is drawing near. And, well, I’ll use any excuse to bake. These fluffy treats are from Cupcakes by Elinor Klivans which is a delightful, little book. I’ve made her cinnamon sugar puff cupcakes which are like doughnut muffins and her caramel-covered tea cakes, and both were fantastic. The book includes cupcakes with all sorts of different toppings and fillings for all sorts of occasions. The white mountain chocolate cupcake is made with chocolate sour cream cupcake batter and seven-minute frosting.

The batter is made rich and delicious with the addition of sour cream, but the important thing here is the frosting. If you have never made a seven-minute frosting, or if it has been awhile as it had been for me, go now to start separating some egg whites. I don’t know how I let so much time pass since I’d last made this kind of frosting, but it is a simply wonderful thing. Egg whites are beaten in a bowl with water, sugar, and cream of tartar. The bowl is set over a pot of barely simmering water, and you continue to beat for seven minutes. A glossy, thick, luscious frosting develops before your eyes. After seven minutes, the bowl is removed from the pan of simmering water, vanilla is added, and you mix for another couple of minutes. What you get is the best possible incarnation of marshmallow fluff.

Next, you get to apply this fluffery to the cupcakes, and that is almost as much fun as eating it. You swoop and swirl and let the frosting take whatever crazy shape it can. Because of the lightness of the frosting, this is one that is best applied liberally. My spinning instructor was surprised and delighted by the cupcakes, and he offered to share with everyone—after class of course. Luckily, everyone felt like they deserved a cupcake or two after that class.

I have that book and have eyed that recipe so many times. I didn't imagine they would actually turn out so wonderfully. It's like a mini-party! I've never made 7-minute frosting but I think it's time to try.

The white 'mountain' looks sooo perfect. Wow. And I love how perfectly flat your cupcakes turned out. The commenter above mentioned a recipe, but I can't seem to fin it :$ Can anyone please point it out

Your gym instructor has to offer you all an extra free hour of lesson because of your cupcakes, haha! Your awesome white cupcakes makes me wanting to check out that book you are referring to, and I am not even a big cupcake fan!!!

These cupcakes look delicious, but I have to say I'm most taken by the photo -- how beautiful you were able to make them look. I am most impressed. Cupcakes just don't look good when I'm behind the lens - maybe they just don't look good for me, period. I don't think I bake pretty things -- just tasty things. So I am totally in awe of your ability to make them look so lovely!

You let the cat out of the bag with this one. We all secretly exercise ONLY so we can eat 10,000-calorie baked goods like these lovelies. Seriously. I mean, who would WANT to exercise if we weren't able to indulge in things like this. I sure wouldn't. Hah!